OUT OF LEFT FIELD: DESERT COMPANION
We had an outstanding visitor at Sporting Life bar! Mr. Greg Thilmont stopped by and gave us a wonderful review of our facility! We would like to thank you for that Mr. Thilmot! We also absolutely loved the photos that were taken too!
Mr. Thilmont posted a wonderful blog on his visit. Some of the highlights from this blog included the following:
Goooaaal! My taste buds get sacked by a full-court press courtesy of Chef Daniel Dalton, the head coach behind Sporting Life’s impressive and adventurous culinary game plan. Mixed metaphors aside, Sporting Life’s menu is almost like a trick play. It follows the basic playbook of your standard mid-level sports bar, but then comes out of left field with gourmet spins on standards from appetizers and sandwiches to flatbreads and entrées.
In the end he recommends to try the following:
Are you over deviled eggs yet? Oh no you’re not. The Sporting Life’s version are rich with a bonus kick, as the cornichon-rich yolk filling is spiked with a generous dose of paprika. Great as an appetizer, they also do double duty as a light lunch.
“Skins and balls”
Limp mozzarella sticks may be a time-honored game-time finger food, but graduate to The Sporting Life’s “Skins and balls” and you won’t look back. These crispy, savory chicken croquettes stuffed with gouda, bacon and green onion present a new standard for bar food — like so many of the menu items at The Sporting Life. GT
Read Full Story Here: https://knpr.org/desert-companion/2015-03/out-left-field